I make this orange chicken recipe when I need cheer and dinner in one bowl. Crisp bites meet a bright citrus glaze. The kitchen smells like a tiny street stall. We eat fast and grin. I use pantry items and fresh orange. The method stays simple. The result leans light so it fits a busy night. You get a healthy orange chicken recipe that skips deep fryer drama and still gives crunch. Short steps save time which makes this a quick orange chicken recipe. The sauce carries ginger heat and a sunny tang. Think of a chinese orange chicken recipe you can cook at home without fuss. You can even try an instapot orange chicken recipe path on a rainy day if that is your thing. Fans of the orange chicken recipe panda express version will spot the sweet notes they like. For wok lovers there is an orange chicken stir fry recipe spin here too.
Table of Contents
- 1) Key Takeaways
- 2) Easy Orange Chicken Recipe
- 3) Ingredients for Orange Chicken
- 4) How to Make Orange Chicken
- 5) Tips for Making Orange Chicken
- 6) Making Orange Chicken Ahead of Time
- 7) Storing Leftover Orange Chicken
- 8) Try these Main Course next
- 9) Orange Chicken
- 10) Nutrition
1) Key Takeaways
We cook with calm steps and bright flavor. This dish brings crisp edges and a light glossy sauce. You get balance in every bite.
We keep prep short and tools simple. A skillet a spoon and a bowl do the job. The sauce starts sweet then leans citrus and a touch of heat.
We write as Kathy for Simply Cooked Recipes at https://www.simplycookedrecipes.com. We test the method and we taste. We keep the orange chicken recipe weeknight ready.
2) Easy Orange Chicken Recipe
I make this orange chicken recipe when the day runs long and I still want a warm plate. This orange chicken recipe carries bright citrus and a clean finish. I keep the heat steady and the pan roomy so the chicken stays crisp.
We skip heavy batter and use a light coat so the sauce can cling. I whisk juice zest soy and a small splash of vinegar. The smell lifts the room and wakes your appetite. This reads like takeout yet eats lighter at home.
I write for Simply Cooked Recipes and I test until the method feels smooth. I stay honest about timing and texture. You get a healthy orange chicken recipe that still feels fun. Call it a quick orange chicken recipe for nights that need speed.
3) Ingredients for Orange Chicken
Chicken thighs cut in small pieces Tender dark meat stays juicy under heat. The size helps quick browning and even cooking which supports that clean bite.
Egg white A light binder that helps the starch grip. The coat turns crisp in the pan and keeps the meat soft inside.
Cornstarch and a spoon of flour This mix gives a thin crust with a gentle snap. It lets the orange glaze sit on the surface rather than soak in.
Salt and black pepper Simple seasoning that sharpens flavor. I add a pinch now and taste again near the end.
Neutral oil A small pour helps browning in the skillet. Choose one with a steady high heat tolerance.
Fresh orange juice and zest Juice brings bright body and zest brings perfume. Use a firm orange and grate only the colored peel.
Light soy sauce A salty base that balances the sweet notes. It adds depth without heavy color.
Rice vinegar A clean edge that lifts the sauce. A small pour keeps the taste lively.
Sugar or honey Sweetness rounds the citrus and helps the glaze turn glossy. Start modest then adjust in the pan.
Fresh garlic and ginger These two add warmth and a quick bite. I grate them fine so they melt into the sauce.
Chili flakes Optional heat for a tiny spark. Add a pinch and taste before you add more.
Cornstarch slurry One spoon cornstarch mixed with one spoon water. This tightens the sauce fast which helps the coating shine.
Green onions and sesame seeds A fresh snap and a nutty finish. Scatter at the end for color and texture.
Steamed rice and orange wedges Soft rice carries the sauce and a wedge gives a last squeeze of citrus at the table.
4) How to Make Orange Chicken
Step one pat and coat Pat the chicken dry so the starch sticks. Stir egg white starch flour salt and pepper. Toss until each piece wears a thin coat.
Step two pan and brown Heat oil in a wide skillet over steady medium high heat. Lay pieces in a single layer. Cook in two rounds so steam does not build. Move browned chicken to a warm plate.
Step three whisk the base Whisk juice zest soy vinegar sugar garlic ginger and a pinch of chili. Pour into the hot skillet and bring to a gentle bubble.
Step four thicken and toss Stir the slurry and stream it in. The sauce turns glossy and clings to the spoon. Return the chicken and toss until each bite gleams.
Step five finish and serve Top with green onions and sesame seeds. Spoon over rice and add a small squeeze of fresh orange. Enjoy the homestyle orange chicken recipe feel without a line at a counter.
5) Tips for Making Orange Chicken
Give the pan space. Crowding traps steam and softens the coat. Two calm batches beat one rushed batch every time.
Taste the sauce in the pan. If sweet add a tiny splash of vinegar. If sharp stir in a small spoon of honey. Let your tongue guide the final balance.
Keep the heat steady. You want sizzle not smoke. A steady line of bubbles means the glaze will coat well and the chicken will keep that gentle crunch.
6) Making Orange Chicken Ahead of Time
I cook the chicken earlier in the day then chill it on a tray. The pieces keep their shape and reheat well in the skillet.
I mix the sauce base and store it in a jar. At dinner time I warm the skillet pour the base and thicken with the slurry. The last toss takes minutes and tastes fresh.
For a party plan I double the sauce and hold the chicken on low heat. This gives you that restaurant style orange chicken recipe rhythm where plates leave the kitchen hot and glossy.
7) Storing Leftover Orange Chicken
Leftovers rest well for two days in a sealed container. The sauce sets a little which makes reheating easy.
Warm a skillet and add a spoon of water. Toss the chicken until the glaze loosens and turns shiny again. The texture comes back fast.
Pack rice on the side so it stays fluffy. If you crave more citrus add a fresh wedge at the table. The flavor wakes right up.
8) Try these Main Course next
9) Orange Chicken
Orange Chicken Recipe That Tastes Better Than Takeout
Ingredients
For the Chicken
- 700 g boneless chicken thighs cut in bite size pieces
- 1 egg white lightly beaten
- 3 tbsp cornstarch
- 1 tbsp all purpose flour
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp neutral oil for pan frying
For the Orange Sauce
- 0.75 cup fresh orange juice
- 1 tbsp orange zest finely grated
- 3 tbsp light soy sauce
- 2 tbsp rice vinegar
- 3 tbsp sugar or honey
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 0.5 tsp chili flakes optional
- 1 tbsp cornstarch mixed with 1 tbsp water
For Serving
- 2 green onions thinly sliced
- 1 tsp toasted sesame seeds
- steamed rice
- orange wedges
Instructions
Coat and Cook the Chicken
- Pat chicken dry so the coating sticks.
- Stir egg white cornstarch flour salt and pepper in a bowl.
- Toss chicken in the bowl until each piece looks lightly coated.
- Heat oil in a large skillet over medium high heat.
- Cook chicken in two batches until golden on the edges and cooked through then move to a plate.
Make the Orange Sauce
- Whisk orange juice zest soy sauce rice vinegar sugar garlic ginger and chili flakes in a bowl.
- Pour the mix into the skillet and bring to a gentle boil.
- Stir the cornstarch slurry then stream it in while you stir.
- Cook until the sauce turns glossy and thick enough to coat a spoon.
Finish and Serve
- Return chicken to the pan and toss until each piece shines with sauce.
- Sprinkle green onions and sesame seeds over the top.
- Serve hot with steamed rice and a squeeze from an orange wedge.
10) Nutrition
A typical plate sits near four hundred thirty calories which makes a steady weeknight option. The balance skews protein forward with a moderate share of carbs from rice.
Sodium stays moderate if you pour light soy and taste as you go. Sugar sits in a short range since citrus does the heavy lifting for brightness.
If you track macros this dish plays well with greens on the side. Broccoli or snap peas bring color and crunch and they love the extra drizzle from the pan.
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